Jim's Famous Seafood Gumbo

Dive into a bowl of soul-warming comfort with Jim's Famous Seafood Gumbo, a rich and flavorful dish brimming with Southern charm. This authentic Louisiana-inspired recipe starts with a deeply toasted roux, the cornerstone of any great gumbo, and builds layers of flavor with diced vegetables, smoky andouille sausage, and a medley of seafood, including tender shrimp and sweet lump crab meat. Aromatic spices like Creole seasoning, smoked paprika, and thyme infuse each bite with bold, zesty notes, while sliced okra adds a classic thickening touch. Simmered to perfection and served over fluffy white rice, this hearty gumbo is perfect for family gatherings or cozy weeknight dinners. It's a one-pot masterpiece that will transport your taste buds straight to the bayou!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 6

Ingredients

• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 3 stalks celery stalks, diced
• 4 cloves garlic cloves, minced
• 12 oz andouille sausage, sliced
• 6 cups chicken broth
• 14.5 oz diced tomatoes (canned)
• 2 cups okra, sliced
• 2 bay leaves
• 1 tbsp Creole seasoning
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 lb cooked shrimp, peeled and deveined
• 8 oz lump crab meat
• 2 tbsp chopped fresh parsley
• 2 stalks green onions, chopped
• 4 cups cooked white rice

Directions

Step 1

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Step 2

Whisk in the all-purpose flour to create a roux. Cook, stirring constantly, for 20-25 minutes, or until the roux reaches a deep, caramel-like color. Be careful not to burn it.

Step 3

Add the diced onion, green bell pepper, and celery to the roux. Cook for 5 minutes, stirring often, until the vegetables are softened.

Step 4

Stir in the minced garlic and sliced andouille sausage. Cook for another 3-4 minutes to allow the sausage to brown slightly.

Step 5

Gradually pour in the chicken broth, stirring constantly to incorporate the roux into the liquid.

Step 6

Add the diced tomatoes, sliced okra, bay leaves, Creole seasoning, smoked paprika, and dried thyme. Stir to combine.

Step 7

Bring the gumbo to a boil, then reduce the heat to low. Cover and simmer for 40 minutes, stirring occasionally.

Step 8

After 40 minutes, add the cooked shrimp and lump crab meat to the pot. Cook for an additional 10 minutes, allowing the seafood to heat through but not overcook.

Step 9

Remove the gumbo from the heat and discard the bay leaves. Stir in the fresh parsley and green onions.

Step 10

Serve the gumbo hot over a scoop of cooked white rice. Enjoy!

Nutrition Facts

Serving size	(4557.4g)

Amount per serving	% Daily Value*
Calories	4072.6

Total Fat 205.2g	0%
Saturated Fat 49.6g	0%
Polyunsaturated Fat 67.7g
Cholesterol 1246.0mg	0%
Sodium 11673.0mg	0%
Total Carbohydrate 328.1g	0%
Dietary Fiber 32.8g	0%
Total Sugars 39.4g
Protein 257.8g	0%

Vitamin D 0IU	0%
Calcium 1200.2mg	0%
Iron 31.0mg	0%
Potassium 7386.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 24.6%

Carbs: 31.3%